We often talk about the produce we bring in from area farms but fail to bring attention to an important category of Mid-Atlantic crops. Since transitioning to locally-milled flour in our pizza dough, we’ve opened a pandora’s box of lesser-known grains grown by hard-working and responsible Maryland farmers. These are the staple foods of traditional diets and offer a richness of flavor and character unmatched by mass-produced alternatives.

On this night, we’ll work to elevate grains like farro, cornmeal and rye from Migrash Farm and arborio rice from Next Step Produce by pairing them with game meats from The Huntsman Specialty Meats in Lorton, VA. The Huntsman, who works with the best restaurants in D.C., will bring us fresh venison and quail; both more flavorful and nutrient-dense than typical agricultural products. There’s nothing better than working with the best raw ingredients we can find.

On the beverage side, and staying true to the ‘best-of-the-best’ theme, we’re beyond excited to collaborate with WhistePig Whiskey for the evening. Our very-own Tyler DiMarco will present a special cocktail menu heavily utilizing their fine whiskeys.

Menu :

First Course: Duck tartare, aged duck heart, crispy skin, pickles

Second Course: Arborio congee, scallop xo sauce, and herbs

Third Course: Beaver Creek Quail, wild persimmon, carrot, and kimchi

Fourth Course: Venison, farrotto, black garlic, puffed farro

Fifth Course: Frozen meringue, plum, beets, lime

Cocktails :

Steeplechase: WhistlePig PiggyBack 6 Year Rye, lemongrass fermented honey, acidulated grapefruit, lemon oil, taleggio foam, black pepper

A Short Cut to Mushrooms: WhistlePig 10 Year Rye, Oloroso Sherry, maitake, cocoa nib, orange zest tincture, candied mushroom

Soda Jerk: WhistlePig FarmStock Rye Crop No. 2, golden beet, burnt sugar caramel, vanilla, lemon, soda, bronze fennel

$65 for 5-courses with snacks and guests will have the option to add a cocktail pairing for $30. We hope you join us for this special night.